Caraway Cake. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Melt two pounds of fresh butter in tin or silver; let it stand twenty-four hours.
  2. Rub into it four pounds of fine flour, dried.
  3. Mix in eight eggs, and whip the whites to a froth, a pint of the best yest, and a pint of sack, or any fine strong sweet wine.
  4. Put in two pounds of caraway seeds.
  5. Mix all these ingredients thoroughly.
  6. Put the paste into a buttered pan.
  7. Bake for two hours and a half.
  8. You may mix with it half an ounce of cloves and cinnamon.
Original Text
Caraway Cake. No. 1. Melt two pounds of fresh butter in tin or silver; let it stand twenty-four hours; then rub into it four pounds of fine flour, dried. Mix in eight eggs, and whip the whites to a froth, a pint of the best yest, and a pint of sack, or any fine strong sweet wine. Put in two pounds of caraway seeds. Mix all these ingredients thoroughly; put the paste into a buttered pan, and bake for two hours and a half. You may mix with it half an ounce of cloves and cinnamon.
Notes
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